The cider we got at the market didn't say what kind of apple(s) it was pressed from, but I know that it's pure juice, and quite sweet. It didn't taste very tart at all, but once the yeast eats all the sugar that may change.
Unfortunately I neglected to take a hydrometer reading, so I'll have no idea how potent the stuff is.
I skipped the usual step of aerating the must, since when I was putting the frozen cider into the pot to melt it there was much agitation. ;)
Regarding barrels, the best place to ask would be a homebrew store. There's one at the Oregon City side of the old bridge. I want to try that too At Some Point.
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Date: 2006-08-28 02:23 pm (UTC)The cider we got at the market didn't say what kind of apple(s) it was pressed from, but I know that it's pure juice, and quite sweet. It didn't taste very tart at all, but once the yeast eats all the sugar that may change.
Here's what I did:
Sanitized everything with 1-step cleanser.
Heated 1gal of cider, just to bring it to room temperature (it was mostly frozen.)
Hydrated 1 packet of Premier Cuvée champagne yeast in 1/4 cup warm water w/ pinch of sugar and yeast nutrient. (about 15 minutes.)
Put 1tsp yeast nutrient in fermenter (1gal water jug.)
Put 1/2tsp acid blend in fermenter (I would have used lemon juice here if we'd had any.)
Put 1/2 of cider into fermenter.
Added hydrated yeast.
Put last 1/2 of cider into fermenter.
Unfortunately I neglected to take a hydrometer reading, so I'll have no idea how potent the stuff is.
I skipped the usual step of aerating the must, since when I was putting the frozen cider into the pot to melt it there was much agitation. ;)
Regarding barrels, the best place to ask would be a homebrew store. There's one at the Oregon City side of the old bridge. I want to try that too At Some Point.